Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake


4 large Dierbergs eggs, separated
1½ cups Dierbergs granulated sugar (divided)
½ cup Dierbergs flour
½ teaspoon salt
1 tablespoon grated Meyer lemon peel
¼ cup fresh Meyer lemon juice
¼ cup Dierbergs butter, melted and cooled
1½ cups buttermilk
2 tablespoons Dierbergs powdered sugar


In large mixer bowl, beat egg whites at medium speed until foamy. Beat at high speed until soft peaks form.

Slowly add ½  cup of the granulated sugar, beating until stiff peaks form; set aside.

In medium bowl, combine remaining 1 cup sugar, flour, and salt; stir until well mixed.

In second large mixer bowl, beat egg yolks, lemon peel and juice, and butter at low speed until well mixed.

With mixer at low speed, add ½  cup of the sugar mixture alternately with ¾ cup of the buttermilk (beginning and ending with sugar mixture), beating after each addition just until combined.

Gently fold in egg whites just until combined.

Pour into 7 x 11-inch baking dish that has been lightly coated with no-stick cooking spray. Place in 9 x 13-inch metal baking pan; add hot tap water to come halfway up sides of batter-filled pan.

Bake in 350°F. oven until cake is lightly browned, about 45 minutes.

Cool slightly before dusting with powdered sugar.


Meyer lemons are a delightful cross between a lemon and an orange.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 293
Cholesterol: 111 mg
Fat: 9 g
Sodium: 272 mg
Carbohydrates: 49 g
Protein: 6 g
Fiber: <1 g